The following recipes offer a wide-variety of uses for lacto-fermented lemons. Some recipes include instructions for making quick-versions of “preserved” lemons, typically involving the boiling of the lemons, or dry-salt curing. Neither of these methods offers the same flavor development and advantages that traditional 30-days lacto-fermented lemons offer. For directions on making your own lacto-fermented lemons – so easy to do! – see our articles:
Artichokes with preserved lemon dressing
BBC recipe using preserved sweet lemon
Recipe Bridge, wide-assortment of recipes using preserved lemons
Lemon Confit – quick method, use your own lacto-fermented lemons with their recipe ideas – Food & Wine
|by Kathleen in Recipes | Permalink|
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“On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?